Looking for a filling, flavorful dinner that fuels your body and stays under 500 calories? This Garlic Butter Steak with Roasted Veggies and Quinoa is your new go-to. Packed with protein, healthy carbs, and colorful veggies, this dish delivers on both nutrition and taste.
Whether you’re eating clean, counting calories, or just want something satisfying and simple, this one-pan meal has it all. Plus, it comes together in under 30 minutes!
Why You’ll Love This Meal
- 🔥 High in protein (~42g per serving!)
- 🥦 Includes fiber-rich roasted vegetables
- 🍚 Balanced with healthy whole grains
- 🧄 Bursting with garlicky, buttery flavor
- ⏱️ Quick & easy — ideal for weeknight dinners
Ingredients (Serves 1 – ~480 Calories Total)
- 4 oz (120g) sirloin steak, sliced – 200 kcal
- 1 tsp butter (for garlic butter sauce) – 40 kcal
- 1 clove garlic, minced – 5 kcal
- 1 cup (150g) roasted mixed vegetables
(zucchini, bell peppers, carrots, onions) – 100 kcal - ½ cup (90g) cooked quinoa – 135 kcal
💡 You can prep roasted veggies and quinoa in advance for a super quick meal assembly.
How to Make Garlic Butter Steak with Veggies & Quinoa
- Prep the Garlic Butter
- In a small skillet, melt 1 tsp butter over medium-low heat.
- Add minced garlic and sauté until fragrant (about 30 seconds). Set aside.
- Cook the Steak
- Heat a pan over medium-high heat.
- Sear sliced steak for 2–3 minutes per side (or to desired doneness).
- Pour the garlic butter over the steak. Let it rest for 2 minutes.
- Assemble the Bowl
- Reheat roasted veggies and quinoa if pre-cooked.
- Add quinoa to your bowl, layer on veggies, and top with steak.
- Spoon any remaining garlic butter from the pan over the top.
Nutrition Information (Per Serving)
- Calories: ~480 kcal
- Protein: ~42g
- Carbohydrates: ~35g
- Fat: ~15g
- Fiber: ~6g
- Iron: ~20% DV
Tips & Variations
- Swap proteins: Try grilled chicken or tofu for variety.
- Add herbs: Fresh parsley or rosemary makes it extra aromatic.
- Roast your own veggies: Toss chopped veggies with olive oil, salt, pepper, and roast at 400°F for 20–25 minutes.
✅ Pro Tip: Cook a batch of quinoa and roasted veggies at the start of the week to make this a 10-minute meal.
